I have been on a baking kick lately.  Well it’s a must around the holidays, isn’t it.  And after all, I need to test cookie recipes before I decide to give them as gifts or swap them at a cookie exchange.

Today I was looking to bake something that is as simple as 1,2,3.  Presto change-o and I found this three-ingredient peanut butter cookie recipe at Megan’s Cooking and I knew that I could whip these up rather quickly.  I decided to try baking with Splenda sugar blend.  I will tell you these were excellent.

Peanut Butter Cookies – Only Three Ingredients

 

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You will need a small bowl and regular white refined sugar to roll the dough in, but it is an insignificant amount. I didn’t measure, but probably less than 1 or 2 tablespoons. Don’t use the splenda blend for this process. You won’t like the results.

Author: Marlene Baird

Recipe type: Dessert

Serves: 24

Ingredients

• 1 cup peanut butter
• ½ cup Splenda sugar blend
• 1 egg

Directions

1. In a mixing bowl, combine all the ingredients until well blended.
2. Refrigerate for at least 1 hour so the dough can firm up.
3. Preheat oven to 300 degrees
4. Roll the dough into balls,( about .7 ounces of dough will get you 24 cookies). It’s a little short of 1 inch.
5. Roll each ball into the sugar. Please on cookie sheet about 1 inch apart.
6. Bake for 8 to 10 minutes. Immediately remove from baking sheet and onto a cookie rack to cool. If you don’t remove immediately, they will continue to bake and get a bit hard and crispy on the bottom.

PP Value

2 PP per cookies

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Are you a cookie monster like me?  I have so many favorites that I can’t even begin to choose.  But I can tell you this.  Anything as easy as 1,2,3, is number one in my book,

Have a great day,

Marlene